If you love the combination of chocolate and coffee, this easy chocolate coffee meringues recipe is for you. These crisp, airy cookies have a rich mocha flavor, making them perfect for coffee lovers. The best thing? They require just a few ingredients and some patience while they bake.

Meringue cookies might seem tricky, but they’re surprisingly simple with the right technique. With just egg whites, sugar, cocoa powder, and instant espresso powder, you can create small meringues that melt in your mouth.

Whether you enjoy them on their own or as a topping for ice cream, these chocolate, coffee-infused meringues are a great recipe to have in your collection.

Ingredients for this perfect dessert

This recipe calls for simple ingredients, found in any grocery store or already in your pantry.

• Large egg whites: The base of any meringue recipe. Whipping them introduces air, creating a light and fluffy texture.
• Cream of tartar: Helps stabilize the egg whites, making it easier to achieve glossy peaks.
• Superfine sugar: Dissolves quickly into the egg whites, ensuring a smooth, shiny meringue.
• Instant espresso powder: Adds a little extra coffee powder flavor for that deep mocha taste.
• Cocoa powder: Enhances the chocolate flavor, balancing the bitterness of the coffee.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

• If you don’t have instant espresso powder, finely ground coffee beans or coffee mills can be used. Just make sure they dissolve well in warm water before adding.
• For extra richness, fold in chopped chocolate or chocolate chips before piping the meringues onto the prepared baking sheet.
• Love white chocolate? Drizzle melted white chocolate over the top of the meringues after baking for a sweet contrast.
• For a fun twist, mix in a little bit of cinnamon or a pinch of sea salt to enhance the flavors.

How to Make These Mocha Meringues

Preheat the oven to 200°F and line two cookie sheets with parchment paper. Clean your electric mixer mixing bowl and whisk attachment by rubbing them with half a lemon, then rinse and dry completely.

Using the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue whisking until soft peaks form.

While the mixer is running, gradually add the sugar, one spoonful at a time. Increase the speed to medium-high. The slower you add the sugar, the better it will dissolve into the egg whites, so go very slowly!

Add the cocoa powder and coffee, then continue whisking until stiff peaks form and the meringue looks glossy. This process should take around 8–10 minutes.

For shaping the meringues, you can either use a spoon to drop dollops onto the baking sheet or pipe them with a pastry bag. If using a piping bag, be careful not to squeeze too tightly to prevent deflating the meringue.

Place the baking sheets on the lower rack of the oven and bake for 2–3 hours or until the meringues are completely dry. Do not leave the oven light on, as it could cause browning.

Turn off the oven and let the meringues cool completely inside without opening the door for at least 1 hour or overnight.

Once cooled, dust the meringues with cocoa powder and store them in an airtight container at room temperature.

Expert Tips for perfect merigues

• Be careful with over-beating or under-beating. Beating too little may prevent your eggs from reaching stiff peaks, while over-beating can lead to a grainy, lumpy mixture.
• Bring your eggs to room temperature before starting. Cold egg whites don’t whip as well, so let them sit out for an hour before using.
• Start by cleaning your bowl and whisk attachment with lemon. This will help remove all traces of fat, which will prevent your egg whites from foaming properly, no matter how much you beat!
• Make sure you only have egg whites and no traces of yolks! Try separating the whites and yolks individually, so if a yolk slips through, you only have to discard one egg, not the whole batch.

​Frequently Asked Questions

How do I store chocolate meringues?

Keep them in an airtight container at room temperature in a dry place. Moisture can cause them to soften, so avoid storing them in the fridge.

Can I make this recipe ahead of time?

Yes! Meringue cookies can be made a day or two in advance. Just store them properly in a sealed container to keep them crisp.

Can I freeze meringues?

Freezing is not ideal since meringues absorb moisture and can become chewy. If you must freeze them, place them in a well-sealed container with layers of parchment paper in between.

What can I do with leftover egg yolks?

Use them for custards, homemade ice cream, or a rich layer cake. Egg yolks add a creamy texture to many desserts.

Why did my meringues turn out chewy?

If they are chewy, they may not have baked long enough or cooled properly. Next time, leave them in the oven overnight with the oven door closed.

Can I add extra flavors?

Absolutely! Try mixing in vanilla extract, a little extra coffee powder, or finely chopped chocolate for different variations.

Take a look at the links below for more Coffee-inspired recipes, or click this link for more easy dessert recipes!

Follow me on Instagram and tag #sweetfixbaker to see all the recipes you make!

If you make this recipe, please be sure to give it a star rating and leave a comment!